Garlic Bread
• 2 slices of Pane Turano
• 4 tbsp butter, softened
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Candied Bacon
• 6–8 strips bacon
• ¼ cup brown sugar

Filling
• 4 large eggs
• 1½ cups shredded cheddar cheese
• Fresh chives, chopped, for garnish
• Paprika, for garnish

Hollandaise
• 6 large egg yolks
• 1 cup butter, melted
• 1½ tbsp lemon juice
• ¼ tsp cayenne pepper
• Salt, to taste

① Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
② Arrange the bacon on the prepared baking sheet and sprinkle evenly with brown sugar. Bake for 15–18 minutes, flipping halfway through, until the bacon is cooked and caramelized. Remove from the oven and set aside.
③ Melt 1 cup of butter for the hollandaise and set aside. Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water.
④ Add the egg yolks and lemon juice to the bowl and whisk constantly for 2–3 minutes, until the mixture thickens and becomes pale.
⑤ Remove the bowl from the heat. While whisking constantly, slowly drizzle in the warm melted butter until the hollandaise is smooth and creamy. Season with cayenne pepper and salt. Keep warm until ready to serve.
⑥ In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Spread the garlic butter evenly over one slice of the Pane Turano.
⑦ Top the garlic bread with a layer of shredded cheddar, followed by the candied bacon and the remaining cheddar.
⑧ Bake at 400°F for 7–8 minutes, then broil for 1–2 minutes, or until the cheese is melted, golden, and bubbly. While the bread is baking, cook the eggs over easy.
⑨Remove the garlic bread from the oven and arrange the four eggs evenly over the top. Drizzle the warm hollandaise over the eggs and garlic bread in a zigzag pattern. Finish with chopped chives and paprika. Slice into portions and serve immediately.